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Old 12-26-2012, 04:05 PM   #31
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So the dunkelweizen turned purty. I calculated ~80% attenuation from the yeast. 2nd all-grain batch and figuring out my system. It was Jamil's dunkelweizen recipe from the book and was supposed to be 1.054 or 1.056 or something. I got 1.063-ish. A 6.7 calculated ABV. Not exactly crisp, refreshing, etc. as described in BJCP guidelines. Oh well. Tastes good. Banana is not as dominate. A little clove towards the back. A slight banana aroma. It was 3 weeks in primary, 3 weeks in bottle. Tooo parents house for the Christmas weekend. Mom makes wine. Stepdad drinks whiskey. Not exactly beer drinkers. But they all took sips and commented on it. They said they liked it, but also they're not going back for more! Whatever. A family friend and his dad drink different beers. I had him try it yesterday. He tried a sip. Put the whiskey and Pepsi back and went back for my bottle! So.. Feeling good about it. Liking it. Already thinking I'll have to get back to it another time, but try to do a rest at 120. See what that does with maybe more clove. Thanks for all the help. Got a new CO2 tank and regulator and everything needed to keg my beer next time. Very excited. On way back home was going to stop at LHBS and buy what I needed for roggenbier, but got an extract kit Hefeweizen from True Brew (???). So potentially thinking doing Roggenbier one day (this coming weekend). GEt it fermenting. Top crop a few days later right into freshly made True Brew Hefeweizen. Using the yeast I used for my dunkelweizen. Thanks for all the input people. Used to only doing 2, MAYBE 3 batches a year. Going to try to do a batch a month. After these German wheat/rye beers. I want to get into brewing a german altbier. Cold enough around here.

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Old 12-26-2012, 04:09 PM   #32
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Dunkelweisen is a wierd beer, "Fruity Pebbles" being a not uncommon descriptor.

I like it, almost because it is so wierd.


I love dark roasted wheat, but it too is considered a wierd flavor by most beer drinkers.

Glad it turned out!

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Old 12-29-2012, 01:49 AM   #33
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Yes. Definitely a different ale. Definitely not the type of beer you'd sit there and drink 2 or 3 in a row.

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Old 12-29-2012, 02:36 PM   #34
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Yes. Definitely a different ale. Definitely not the type of beer you'd sit there and drink 2 or 3 in a row.
ALSO not the brew to use to try to convert a BMC drinker!

It is the gift for the beer drinker who has had EVERYTHING!

Glad it turned out.
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Old 12-30-2012, 11:52 PM   #35
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Quote:
Originally Posted by StusBrew View Post
Yes. Definitely a different ale. Definitely not the type of beer you'd sit there and drink 2 or 3 in a row.
Quote:
Originally Posted by cheezydemon3 View Post
ALSO not the brew to use to try to convert a BMC drinker! It is the gift for the beer drinker who has had EVERYTHING!
Disagree. Well done Dunkelweizens do not really taste like Fruity Pebbles, and are very, very drinkable, like Hefeweizens. The first taste catches some people off guard, but after that, you should be able to drink them all night. If you can't, then that particular batch is too sweet, or maybe too estery. Cut back on the crystal malt and ferment cooler. A lot of BMC drinkers really don't like the hoppiness of Pale Ales or IPAs for all-night drinkers, and can drink a lot more hefe's and dunkel's than those styles.
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Old 12-31-2012, 08:52 PM   #36
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I have to agree that dunkelweizens shouldn't be hard to drink beers. Not BMC, but not "fruity pebbles" or weird. Try Aventinus, a weizenbock for a good example of a beer that should be harder to drink (~7.5%) and isn't, or have a taste of Hacker-Pschorr dunkelweizen and enjoy a well made one.

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Old 01-01-2013, 08:21 PM   #37
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I have no problem drinking my dunkelweizen. Problem was, the recipe called for something about 1.056 or something. I ended up higher OG: 1.063-1.064. About 6.7% ABV. And yes. The first drink always kinds of throws you off! Again, haven't tried a dunkelweizen before. I got excited because I tried Fish Brewing's "dunkelweizen" out of Olympia. It was really good, but the recipe I used, doesn't taste anything like what I got! Definitely curious now and did an extract hefeweizen yesterday using harvested yeast from dunkelweizen. then in a few weeks also going to make a roggenbier. I think I need to get a hold of some dunkelweizen's or hefeweizen's or let someone with experience try mine.

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